Notes & Theories + Food & drink | The Guardianhttps://www.theguardian.com/science/blog+lifeandstyle/food-and-drink
Indexen-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2016Sat, 10 Dec 2016 02:12:38 GMT2016-12-10T02:12:38Zen-gbGuardian News and Media Limited or its affiliated companies. All rights reserved. 2016The Guardianhttps://assets.guim.co.uk/images/guardian-logo-rss.c45beb1bafa34b347ac333af2e6fe23f.pnghttps://www.theguardian.com
Is it possible to retune your tastebuds?https://www.theguardian.com/science/blog/2015/nov/12/is-it-possible-to-retune-your-tastebuds
<p>Some people harbour violent hatreds of certain foods, and our own tastes can change over time. But is it possible to force our tastes to change?</p><p>Brussels sprouts, Marmite, stinky cheese … these are all foods guaranteed to create divisions around the dinner table –and sometimes extreme reactions. A friend once ordered a baked camembert at dinner and I had to physically remove myself from the vicinity, such was its overpowering stench.</p><p>Yet foods that once turned my stomach – mushrooms and prawns, in particular – now make a regular appearance on my plate. How is it that my opinion of a juicy grilled mushroom has gone from yuk to yum after 30 years of steadfast objection? And why is it that certain foods leave some diners gagging theatrically while others tuck in with vigour?</p><p> <span>Related: </span><a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2013/apr/23/what-makes-eating-so-satisfying">What makes eating so satisfying?</a> </p> <a href="https://www.theguardian.com/science/blog/2015/nov/12/is-it-possible-to-retune-your-tastebuds">Continue reading...</a>ScienceFood scienceNutritionNutrition and developmentFood & drinkLife and styleThu, 12 Nov 2015 08:00:04 GMThttp://www.theguardian.com/science/blog/2015/nov/12/is-it-possible-to-retune-your-tastebudsPhotograph: Richard Clark/Getty ImagesPhotograph: Richard Clark/Getty ImagesRachel England2015-11-12T08:00:04ZManmade or natural, tasty or toxic, they're all chemicals … | Dr Mark Lorchhttps://www.theguardian.com/science/blog/2014/may/19/manmade-natural-tasty-toxic-chemicals
<p>The terms 'chemical' and 'poison' have become interchangeable in the popular consciousness and as a result the whole subject of chemistry has become tainted with unpleasant connotations</p><p>Chemicals are bad, right? Otherwise why would so many <a href="https://www.google.co.uk/search?q=%22chemical+free%22&amp;espvd=210&amp;es_sm=91&amp;biw=1360&amp;bih=898&amp;tbm=shop&amp;source=lnms&amp;sa=X&amp;ei=xb9vU7OrJoWjPfX6gLgO&amp;ved=0CAkQ_AUoAg#espvd=210&amp;q=%22chemical+free%22&amp;tbm=shop">purveyors of all things healthy</a> proudly proclaim their products to be "chemical-free" and why would phrases such as "it's chock full of chemicals" be so commonly used to imply something is unnatural and therefore inherently dangerous? </p><p>On one level these phrases are meaningless – after all, chemicals are everywhere, in everything. From the air that we breathe to the pills we pop, it's all chemicals. Conversely, many would argue (the <a href="http://www.chemistry-blog.com/2013/04/06/is-chemical-free-nonsense/">Advertising Standards Agency included</a>) that we all know perfectly well what "chemical-free" means and those who rail against the absurdity of the phrase are just being pedantic. Even the <a href="https://www.google.co.uk/search?q=chemical&amp;oq=chemical&amp;aqs=chrome..69i57j0l2j69i60j69i61j0.1358j0j7&amp;sourceid=chrome&amp;espv=210&amp;es_sm=91&amp;ie=UTF-8#q=chemical+definition&amp;safe=off">Oxford Dictionary defines a chemical</a> as "a distinct compound or substance, especially one which has been artificially prepared or purified." </p> <a href="https://www.theguardian.com/science/blog/2014/may/19/manmade-natural-tasty-toxic-chemicals">Continue reading...</a>ChemistryScienceScience and scepticismFood & drinkLife and styleHealthSocietyMon, 19 May 2014 06:00:02 GMThttp://www.theguardian.com/science/blog/2014/may/19/manmade-natural-tasty-toxic-chemicalsPhotograph: Compound Interest/Sense About Science'Just because a chemical is present does not mean that it is harmful in the <i>amount</i> present.' Image: Compound Interest/Sense About SciencePhotograph: Compound Interest/Sense About Science'Just because a chemical is present does not mean that it is harmful in the <i>amount</i> present.' Image: Compound Interest/Sense About ScienceMark Lorch2014-05-19T06:00:02ZThe science and magic of jam-making | Andy Connellyhttps://www.theguardian.com/science/blog/2013/oct/03/science-magic-jam-making
Commercial jams are the sickly sweet sisters of homemade jam, but a grasp of the science will help you get yours just right<p>The rule is, jam tomorrow and jam yesterday – but never jam today. <em>Lewis Carroll</em></p><p>Jam-making conjures up images of domestic idylls, an escape to the mountains to live on your wits, and jam. The seemingly simple mixture of fruit and sugar held together by a web of pectin strands can be both beautiful and maddening. A jam worthy of a <a href="http://www.theguardian.com/lifeandstyle/2007/jul/21/foodanddrink.guardianspecial91" title="">Women's Institute rosette</a>, however, might have a nature so tender that it quivers when cut with a spoon to reveal sparkling, ruby-like faces. </p> <a href="https://www.theguardian.com/science/blog/2013/oct/03/science-magic-jam-making">Continue reading...</a>Biochemistry and molecular biologyChemistryScienceFood & drinkLife and styleThu, 03 Oct 2013 11:30:00 GMThttp://www.theguardian.com/science/blog/2013/oct/03/science-magic-jam-makingPhotograph: R White//photocuisine/CorbisGetting the pectin content of your jam right makes the difference between a semi-rigid, elastic 'gel' and sloppy fruit sauce. Photograph: R White/CorbisPhotograph: R White//photocuisine/CorbisGetting the pectin content of your jam right makes the difference between a semi-rigid, elastic 'gel' and sloppy fruit sauce. Photograph: R White/CorbisAndy Connelly2013-10-03T11:30:00ZSix chemicals we consume in our food and drink that should be banned | Dr Mark Lorchhttps://www.theguardian.com/science/blog/2013/jun/28/six-chemicals-food-drink-banned
Last week BuzzFeed named eight food additives that should be banned in the US. Here are six equally deadly ones they missed<p>Last week <a href="http://www.buzzfeed.com/ashleyperez/8-foods-we-eat-in-the-us-that-are-banned-in-other-countries" title="">BuzzFeed published a list of eight foods</a> that folks in the USA are eating but are banned in other parts of the world. The chemical community turned its venom on BuzzFeed. But I think BuzzFeed did a pretty good job of bringing the debate on chemicals in food to the fore. Don't believe the defence of food additives <a href="http://pipeline.corante.com/archives/2013/06/21/eight_toxic_foods_a_little_chemical_education.php" title="">coming from the likes of Derek Lowe</a>. After all he's part of the mainstream chemical conspiracy so he would defend chemicals wouldn't he?</p><p>Before you go breathing a sigh of relief and gloating that those of us outside the US don't get these chemicals in our foods, best think again. You may well live in enlightened areas of the world, with governments that keep you safe from such poisons, but BuzzFeed only scratched the surface. There are plenty of foodstuffs in your larder that are just as bad.</p> <a href="https://www.theguardian.com/science/blog/2013/jun/28/six-chemicals-food-drink-banned">Continue reading...</a>ChemistryScienceFood & drinkLife and styleFoodEnvironmentFri, 28 Jun 2013 16:37:54 GMThttp://www.theguardian.com/science/blog/2013/jun/28/six-chemicals-food-drink-bannedPhotograph: Omar Torres/AFP/Getty ImagesThis common food additive combines an explosive metal with a chemical warfare agent used in the trenches of the first world war. Photograph: GettyPhotograph: Omar Torres/AFP/Getty ImagesThis common food additive combines an explosive metal with a chemical warfare agent used in the trenches of the first world war. Photograph: GettyMark Lorch2013-06-28T16:37:54ZSupermarkets cash in on unfounded fears about food and health | Victoria Murphyhttps://www.theguardian.com/science/blog/2013/may/09/supermarkets-unfounded-fears-food-health
Products that are marketed as being free from GM, aspartame, MSG and parabens perpetuate myths and ignore evidence<p>We have all found ourselves standing in a supermarket aisle, staring at packets and cans, struggling to choose between different versions of the same thing: Do I choose the product that is "free from artificial sweetener" or has "no MSG"? What about the one that "contains no GM" or is "paraben-free"?</p><p>But these are false choices: supermarkets are misinforming their customers about health risks. There is <a href="http://www.senseaboutscience.org/data/files/VoYS/Negative_Claims/Scientific_Evidence_GM_MSG_parabens_aspartame.pdf" title="">no scientific evidence</a> to support rumours about adverse health effects from the flavour enhancer monosodium glutamate (MSG), or from foods containing material from plants that were genetically modified, or from the sweetener aspartame, or from parabens, which are used to preserve toiletries.</p> <a href="https://www.theguardian.com/science/blog/2013/may/09/supermarkets-unfounded-fears-food-health">Continue reading...</a>Food scienceNutritionScience and scepticismScienceFood & drinkNutritionLife and styleSupermarketsThu, 09 May 2013 05:59:00 GMThttp://www.theguardian.com/science/blog/2013/may/09/supermarkets-unfounded-fears-food-healthPhotograph: Martin Godwin/GuardianMarks & Spencer and other supermarkets cite 'customer concerns' rather than scientific evidence to justify their 'free from' products. Photograph: GuardianPhotograph: Martin Godwin/GuardianMarks & Spencer and other supermarkets cite 'customer concerns' rather than scientific evidence to justify their 'free from' products. Photograph: GuardianVictoria Murphy2013-05-09T05:59:00ZHow to make a DNA double helix from jelly babies and liquorice | Mark Lorchhttps://www.theguardian.com/science/blog/2013/apr/25/dna-double-helix-jelly-babies-liquorice
On the 60th anniversary of the discovery of the DNA double helix, make your own – and extract the real thing from kiwi fruit<p>Sixty years ago today the journal Nature published a <a href="http://www.nature.com/nature/dna50/watsoncrick.pdf" title="">single-page article</a> containing a solitary figure of two intertwined ribbons. This image, or versions of it, are now so familiar that they are probably the most recognised chemical structure. The article, of course, described the double helix of deoxyribonucleic acid or DNA.</p><p>By 1953 it had been known for some time that DNA carries genetic information and that all organisms contain it. It is, after all, easy to extract DNA (try it yourself with the recipe at the end of this article). The unknown was the 3D structure of the molecule and hence how it managed to hold all this genetic information.</p> <a href="https://www.theguardian.com/science/blog/2013/apr/25/dna-double-helix-jelly-babies-liquorice">Continue reading...</a>GeneticsBiologyScienceBiochemistry and molecular biologyChemistryFood & drinkLife and styleHistory of scienceThu, 25 Apr 2013 10:51:00 GMThttp://www.theguardian.com/science/blog/2013/apr/25/dna-double-helix-jelly-babies-liquoricePhotograph: Art Stock Photos / Alamy/AlamyDouble helix: Watson and Crick cracked the 3D structure of DNA to claim the biggest prize in molecular biology. Photograph: AlamyPhotograph: Art Stock Photos / Alamy/AlamyDouble helix: Watson and Crick cracked the 3D structure of DNA to claim the biggest prize in molecular biology. Photograph: AlamyMark Lorch2013-04-25T10:51:00ZChristmas dinner chemistry: wow your guests with these party trickshttps://www.theguardian.com/science/blog/2012/dec/21/christmas-dinner-chemistry-party-tricks
Flaming puddings, jumping candle flames and litmus test veg – raise a toast to chemistry this Christmas<p>If you ask me there's one TV Christmas special that never fails to hit the spot. Forget the Tardis visiting a frosty planet, tinsel-tinged arguments in Albert Square and Downton Abbey covered in snow. For me the real showstoppers are the <a href="http://www.rigb.org/contentControl?action=displayContent&amp;id=00000006393" title="">Royal Institution's Christmas Lectures</a> – they're as much a part of my holiday season as mince pies, a roast bird and twinkly lights.</p><p>Better still, this year the Ri's serving of festive science is right up my street, with lectures on The Modern Alchemists or, more plainly, chemistry.</p> <a href="https://www.theguardian.com/science/blog/2012/dec/21/christmas-dinner-chemistry-party-tricks">Continue reading...</a>ChemistryScienceChristmasFood & drinkLife and styleFri, 21 Dec 2012 06:00:00 GMThttp://www.theguardian.com/science/blog/2012/dec/21/christmas-dinner-chemistry-party-tricksPhotograph: AlamySome chemicals tastefully arranged as Christmas dinner. Photograph: AlamyPhotograph: AlamySome chemicals tastefully arranged as Christmas dinner. Photograph: AlamyMark Lorch2012-12-21T06:00:00ZTwo pints of beer and some physics please – cheers! | Theresa Taylorhttps://www.theguardian.com/science/blog/2012/dec/11/two-pints-beer-physics
In some pubs over Christmas, real ale comes with added real science courtesy of the Cheers Physics campaign<p>Beer drinkers will be topping up their physics knowledge as well as their pint glasses this festive season. Beer mats sporting physics-related questions about their beloved beverage are now in bars across the country as part of the Institute of Physics's new <a href="http://www.physics.org/cheersphysics" title="">Cheers Physics campaign</a>.</p><p>On Monday, 50,000 beer mats were distributed to pubs by local branches of the <a href="http://www.camra.org.uk/" title="">Campaign for Real Ale, Camra</a>, each bearing a question such as, "Are the bubbles in your pint of stout rising or falling?" or "If beer is brown why is the foam white?"</p> <a href="https://www.theguardian.com/science/blog/2012/dec/11/two-pints-beer-physics">Continue reading...</a>PhysicsScienceBeerFood & drinkLife and styleFood scienceTue, 11 Dec 2012 06:55:00 GMThttp://www.theguardian.com/science/blog/2012/dec/11/two-pints-beer-physicsPhotograph: AlamyPhysics is all around us, even in the pub. Photograph: AlamyPhotograph: AlamyPhysics is all around us, even in the pub. Photograph: AlamyTheresa Taylor2012-12-11T06:55:00ZOrganic food: nutrition study leaves health question unansweredhttps://www.theguardian.com/science/blog/2012/sep/04/organic-study-health-questions
Fans of organic food will be pleased it contains fewer contaminants, but health benefits have yet to be shown<p>It seems there is <a href="http://www.guardian.co.uk/science/2012/sep/04/organic-foods-no-better-nutrient" title="">little evidence</a> that organic foods are more nutritious than conventionally grown foods, according to the most comprehensive study to address the question to date. However, the findings by researchers at Stanford University, California, do suggest that eating organic foods can reduce the likelihood of consuming pesticides and antibiotic-resistant bacteria.</p><p>Lead author Crystal Smith-Spangler and a team of researchers looked at 240 published studies of the nutrient and contaminant levels in organic and conventionally grown foods, as well as studies of humans consuming the two types of food.</p> <a href="https://www.theguardian.com/science/blog/2012/sep/04/organic-study-health-questions">Continue reading...</a>NutritionAgricultureScienceOrganicsEthical and green livingEnvironmentNutritionHealth & wellbeingFood & drinkLife and stylePesticidesHealthSocietyWed, 05 Sep 2012 07:30:00 GMThttp://www.theguardian.com/science/blog/2012/sep/04/organic-study-health-questionsPhotograph: Garry Gay/Getty ImagesThe researchers were unable to give consumers hard information about the impact of pesticide contamination on health. Photograph: Garry Gay/Getty ImagesPhotograph: Garry Gay/Getty ImagesThe researchers were unable to give consumers hard information about the impact of pesticide contamination on health. Photograph: Garry Gay/Getty ImagesFlora Malein2012-09-05T07:30:00ZThe science and magic of beer | Andy Connellyhttps://www.theguardian.com/science/blog/2011/jul/29/science-magic-beer
Unlike wine, beer is often gulped down without a moment's thought for the skill of the maltsters and brewers who created it<p>From man's sweat and God's love, beer came into the world." <em>St Arnold</em></p><p>We are the sons and daughters of malt. The cry "fancy a pint?" is the most natural social invitation available to us. Beer is our social lubricant of choice and has been for centuries. </p><p>Alas! What wonderful ingenuity vice possesses! A method has actually been discovered for making even water intoxicated." </p> <a href="https://www.theguardian.com/science/blog/2011/jul/29/science-magic-beer">Continue reading...</a>Food scienceBiochemistry and molecular biologyChemistryBiologyScienceBeerFood & drinkLife and styleFri, 29 Jul 2011 11:33:00 GMThttp://www.theguardian.com/science/blog/2011/jul/29/science-magic-beerPhotograph: Graham Turner/GuardianOur social lubricant of choice for centuries. Photograph: Graham Turner/GuardianPhotograph: Graham Turner/GuardianOur social lubricant of choice for centuries. Photograph: Graham Turner/GuardianAndy Connelly2011-07-29T11:33:00ZBarack Obama was right: Guinness really does taste better in Irelandhttps://www.theguardian.com/science/blog/2011/may/27/barack-obama-guinness-taste-ireland
An Englishman, an Irishman, a Dutchman and a German went into bars to find out where Guinness tastes best<p>Visiting his ancestral home in Moneygall, Ireland, this week Barack Obama announced that the Guinness <a href="http://www.guardian.co.uk/world/blog/2011/may/23/barack-obama-ireland-live?INTCMP=SRCH">tastes better in Ireland</a> than anywhere else in the world.</p><p>"The first time I had Guinness," Obama said, "is when I came to the Shannon airport. We were flying into Afghanistan and so stopped in Shannon. It was the middle of the night. And I tried one of these and I realised it tastes so much better here than it does in the States ... You're keeping all the best stuff here!"</p> <a href="https://www.theguardian.com/science/blog/2011/may/27/barack-obama-guinness-taste-ireland">Continue reading...</a>Food scienceScienceBarack ObamaIrelandFood & drinkLife and styleFri, 27 May 2011 11:05:00 GMThttp://www.theguardian.com/science/blog/2011/may/27/barack-obama-guinness-taste-irelandPhotograph: APBarack Obama enjoys a Guinness at Ollie Hayes pub in Moneygall, Ireland, on Monday. 'Youre keeping all the best stuff here!' he joked. Photograph: APPhotograph: APBarack Obama enjoys a Guinness at Ollie Hayes pub in Moneygall, Ireland, on Monday. 'Youre keeping all the best stuff here!' he joked. Photograph: APEoin Lettice2011-05-27T11:05:00ZReal Water – with added electrons! | Rebecca Hillhttps://www.theguardian.com/science/blog/2011/apr/21/real-water-added-electrons
The makers of Real Water say tap water is 'damaged'. <strong>Rebecca Hill</strong> asked a chemist and nutritionist what they made of the claim<p>"Did you know that most of the water you're drinking every day may actually be damaging your health?"</p><p>This is the bold claim made by Nevada-based <a href="http://www.npros.com/dir/affinity_lifestyles/" title="Affinity Lifestyles">Affinity Lifestyles</a>. Fortunately, they have the solution: Real Water<sup>TM</sup> with E2 technology.</p> <a href="https://www.theguardian.com/science/blog/2011/apr/21/real-water-added-electrons">Continue reading...</a>NutritionChemistryPhysicsScienceFood & drinkWaterEnvironmentThu, 21 Apr 2011 06:30:00 GMThttp://www.theguardian.com/science/blog/2011/apr/21/real-water-added-electronsPhotograph: Alamy'Most of the water we drink is very acidic,' say the makers of Real Water. 'Most diseases flourish and grow rapidly in an acidic environment.' Photograph: AlamyPhotograph: Alamy'Most of the water we drink is very acidic,' say the makers of Real Water. 'Most diseases flourish and grow rapidly in an acidic environment.' Photograph: AlamyRebecca Hill2011-04-21T06:30:00ZDiners tuck into a Dirt Banquet | Zoe Cormierhttps://www.theguardian.com/science/blog/2011/apr/05/diners-dirt-banquet-guerilla-science
Guests ate bacterial jelly, mud cakes and a posset of whale expectorant as part of the Wellcome Trust's Dirt Season<p>Under the soaring arches of one of Britain's most remarkable buildings, a gilded iron cathedral of sewage, 60 diners dug into clay pots of earth to get at their main course of roast pork and vegetables. The meal on Saturday had started with bacterial jelly canapes and the earth was followed by prosecco jelly breast desserts.</p><p>The UK, once gastronomically uneventful, is today home to some of the worlds' most extraordinarily experimental culinary experiences, but Guerilla Science is confident that there has never been one quite like the Dirt Banquet, which it hosted with food artisans <a href="http://www.jellymongers.co.uk/about#!__about" title="Bompas Parr">Bompas &amp; Parr</a> inside the spectacular Crossness Pumping Station. Completed in 1865, this Victorian masterpiece was the ideal venue for a feast of filth, designed "to explore the physical, biological, ethical, architectural, social, political and temporal dimensions of dirt" explains Sam Bompas.</p> <a href="https://www.theguardian.com/science/blog/2011/apr/05/diners-dirt-banquet-guerilla-science">Continue reading...</a>MicrobiologyImmunologyFood scienceBiologyMedical researchScienceNutritionHealth & wellbeingFood & drinkNutritionTue, 05 Apr 2011 14:31:00 GMThttp://www.theguardian.com/science/blog/2011/apr/05/diners-dirt-banquet-guerilla-sciencePhotograph: Wellcome Trust/Guerilla ScienceA diner unearths a course in the Dirt Banquet organised by Guerilla Science. Photograph: Mike MassaroPhotograph: Wellcome Trust/Guerilla ScienceA diner unearths a course in the Dirt Banquet organised by Guerilla Science. Photograph: Mike MassaroZoe Cormier2011-04-05T14:31:00ZThe science and magic of cinder toffee | Andy Connellyhttps://www.theguardian.com/science/blog/2010/sep/24/sugar-honeycomb-cinder-toffee
Sure, it will rot your teeth and make you fat, but there's nothing quite like the sweet crunchiness of cinder toffee ...<p><em>The fly that sips treacle is lost in the sweets</em> – John Gay</p><p>From an early age I had a sweet tooth and I revelled in my weekly trip to the local shop where my pocket money could be spent. For the twenty pence piece I clutched in my small sweaty hand a colourful selection of candied treats could be mine. From white chocolate mice and squidgy fried eggs, to rhubarb and custard and pear drops. I can remember well the excitement of those sugary delights.</p> <a href="https://www.theguardian.com/science/blog/2010/sep/24/sugar-honeycomb-cinder-toffee">Continue reading...</a>Food scienceScienceBiochemistry and molecular biologyChemistryBiologyFood & drinkLife and styleFri, 24 Sep 2010 11:45:45 GMThttp://www.theguardian.com/science/blog/2010/sep/24/sugar-honeycomb-cinder-toffeePhotograph: Masterfile/Radius Images/CorbisCinder, or honeycomb, toffee is one of the simplest confectioneries to make. Photograph: Masterfile/Radius Images/CorbisPhotograph: Masterfile/Radius Images/CorbisCinder, or honeycomb, toffee is one of the simplest confectioneries to make. Photograph: Masterfile/Radius Images/CorbisAndy Connelly2010-09-24T11:45:45ZWhy do we eat chilli? | Jason Goldmanhttps://www.theguardian.com/science/blog/2010/sep/14/chilli-hot-food
Chillies burn our tongues, make our eyes water and bring us out in a sweat. <strong>Jason Goldman</strong> looks at a peculiarly human form of masochism<br /><br /><em><a href="http://twitter.com/jgold85" title="Jason Goldman's twitter page">Jason</a> is a developmental psychologist and blogs at <a href="http://scienceblogs.com/thoughtfulanimal/" title="Jason Goldman: The Thoughtful Animal">The Thoughtful Animal</a></em><p>Dave's Red Hot. Mother Puckers. Green Bandit. Scorned Woman. Pain is Good. Blair's Death. No, they're not rock bands. These names represent just a small selection of the brands of hot sauce available at my local supermarket.</p><p>Humans, apparently, enjoy torturing themselves. Spiciness, after all, is not a flavour, not like sweet or salty or sour. Spicy means pain. The sensation of spiciness is the result of the activation of pain receptors in the tongue. According to psychologist <a href="http://www.psych.upenn.edu/~rozin/" title="Paul Rozin">Paul Rozin</a> of the University of Pennsylvania, about a third of the people around the world eat hot peppers every single day. Why? Because they "love the burn". <a href="http://www.psychologicalscience.org/index.php/publications/observer/2010/july-august-10/a-moveable-feast.html" title="APS: A moveable feast">At a symposium</a> on gastro-psychology during this year's Association for Psychological Science convention, Rozin pointed out that humans are the only species – we know about – that specifically seek out what would otherwise be considered negative events.</p><p>"There are records suggesting use of chilli pepper dating back to 7000BC in Mesoamerica; they were domesticated some thousands of years after this. These fiery foods made their debut in the Old World when they were brought back by Columbus and other early explorers. In spite of their initial unpalatability, they became accepted as a basic part of the diet in many parts of the world: west and east Africa, India, south-east Asia, parts of China, Indonesia, Korea, and other smaller geographic regions, such as Hungary."</p> <a href="https://www.theguardian.com/science/blog/2010/sep/14/chilli-hot-food">Continue reading...</a>Food sciencePsychologyScienceLife and styleFood & drinkNeuroscienceTue, 14 Sep 2010 11:30:44 GMThttp://www.theguardian.com/science/blog/2010/sep/14/chilli-hot-foodPhotograph: PARed hot and almost zero nutritional value. Why do we bother with chillies?Photograph: PARed hot and almost zero nutritional value. Why do we bother with chillies?Jason Goldman2010-09-14T11:30:44ZThe science and art of whisky making | Andy Connellyhttps://www.theguardian.com/science/blog/2010/aug/23/science-art-whisky-making
<strong>Andy Connelly</strong> describes how base beer is transformed into golden whisky – the drink of angels and hairy Scotsmen<p>If you are lucky enough to be reading this with a glass of whisky in your hand then take a second to regard the contents of your glass. Is it a pale golden or dark ruby colour? Does it greet your nose with memories of heather moorland or salty coastlines? Is your mouth filled with a honey sweetness or a dark acrid smokiness? All of these and many more are possible from the most multifaceted of spirits known variously as whisk(e)y, liquid sunshine, and the water of life. </p> <a href="https://www.theguardian.com/science/blog/2010/aug/23/science-art-whisky-making">Continue reading...</a>ScienceFood scienceWhiskyFood & drinkBiochemistry and molecular biologyChemistryFri, 27 Aug 2010 16:25:38 GMThttp://www.theguardian.com/science/blog/2010/aug/23/science-art-whisky-makingPhotograph: John Paul/PRThe men from Glenfiddich taste their 50-year-old whisky. Photograph: John Paul/PRPhotograph: John Paul/PRThe men from Glenfiddich taste their 50-year-old whisky. Photograph: John Paul/PRAndy Connelly2010-08-27T16:25:38ZThe science of cake | Andy Connellyhttps://www.theguardian.com/science/blog/2010/jun/09/science-cake-baking-andy-connelly
As Britain tightens its belt for a new era of austerity, <strong>Andy Connelly</strong> takes solace in the science and magic of cake<p><em>"I am inclined to think that cakes and ale prevail most freely in times that are perilous and when sources of sorrow abound." Anthony Trollope</em></p><p>There's nothing quite like sharing generous slices of mouthwatering homemade cake with family or friends. In making a cake you are taking advantage of some magical scientific transformations to create something sugary, delicate and delicious that everyone will love – and love you for.</p> <a href="https://www.theguardian.com/science/blog/2010/jun/09/science-cake-baking-andy-connelly">Continue reading...</a>Biochemistry and molecular biologyChemistryScienceBakingLife and styleFood & drinkWed, 09 Jun 2010 06:00:58 GMThttp://www.theguardian.com/science/blog/2010/jun/09/science-cake-baking-andy-connellyPhotograph: Colin Campbell for the GuardianBaking a cake makes you feel better about the world, and understanding the science puts the icing on it. Photograph: Colin Campbell/GuardianPhotograph: Colin Campbell for the GuardianBaking a cake makes you feel better about the world, and understanding the science puts the icing on it. Photograph: Colin Campbell/GuardianAndy Connelly2010-06-09T06:00:58ZThe science and magic of cheesemaking | Andy Connellyhttps://www.theguardian.com/science/blog/2010/jan/05/science-cheesemaking-cheese
<strong>Andy Connelly</strong> describes the heady combination of chemistry, cooking and adventure that is cheesemaking<p>When I think of cheese, my mind returns to a mountain farm in the French Pyrenees with a spectacular view across a green valley to the snow-covered peaks that mark the border with Spain. From the farm's small flock of dark-eyed Jersey cows, colourful goats and ignorant sheep came the most incredible cheeses. </p><p>I spent a month working on this farm. I took goats for walks with Iglo the farm's shaggy dog of disorder, milked cows with rough tongues that would scour your face if you were looking the wrong way, and made cheeses: soft goat's cheeses, gentle whey cheeses and beautifully round matured ewe's milk Tomme. It was amazing to feel the warm fresh milk in my hands as it transformed from gentle liquid to soft, solid curds and then, with time, witness the development of such an array of flavours and textures. </p> <a href="https://www.theguardian.com/science/blog/2010/jan/05/science-cheesemaking-cheese">Continue reading...</a>ScienceMicrobiologyBiochemistry and molecular biologyChemistryFood scienceBiologyFood & drinkLife and styleWed, 06 Jan 2010 08:28:00 GMThttp://www.theguardian.com/science/blog/2010/jan/05/science-cheesemaking-cheesePhotograph: Remy Gabalda/AFP/Getty ImagesRoquefort cheeses in a cellar at Roquefort-sur-Soulzon. According to tradition, Penicillium roqueforti fungi were added to the curd in the form of bread left to moulder in the famous Roquefort caves. Photograph: Remy Gabalda/Getty ImagesPhotograph: Remy Gabalda/AFP/Getty ImagesRoquefort cheeses in a cellar at Roquefort-sur-Soulzon. According to tradition, Penicillium roqueforti fungi were added to the curd in the form of bread left to moulder in the famous Roquefort caves. Photograph: Remy Gabalda/Getty ImagesAndy Connelly2010-01-06T08:28:00ZThe science and magic of breadmakinghttps://www.theguardian.com/science/blog/2009/nov/26/science-breadmaking
As winter sets in, warm your senses by baking your own fresh bread. <strong>Andy Connelly</strong> guides you through the magical process that turns flour and water into heavenly food<p>When I think of bread my mind goes back to cold Saturday mornings with ice on the inside of the patio doors and cartoons blazing on the television. My dad would get up early and, after eating his porridge, would begin to make bread. </p><p>He would mix all the ingredients in a large ceramic bowl that was crystal-white on the inside and biscuit-brown on the outside. I would watch as the flour became dough and the dough grew and grew in the warm kitchen. I would linger near the oven to smell the earthy fresh bread as it baked, waiting for the treat of eating the crusty end slice of the loaf with a thick slab of butter.</p> <a href="https://www.theguardian.com/science/blog/2009/nov/26/science-breadmaking">Continue reading...</a>ScienceFood scienceMicrobiologyChemistryBiochemistry and molecular biologyLife and styleFood & drinkBakingBreadFri, 27 Nov 2009 15:22:20 GMThttp://www.theguardian.com/science/blog/2009/nov/26/science-breadmakingPhotograph: Graham Turner/GuardianUse your loaf: Making bread was surely one of humankind's first chemistry experiments. Graham Turner/GuardianPhotograph: Graham Turner/GuardianUse your loaf: Making bread was surely one of humankind's first chemistry experiments. Graham Turner/GuardianAndy Connelly2009-11-27T15:22:20ZCalorie restriction may weaken the immune systemhttps://www.theguardian.com/science/blog/2009/jul/14/ageing-calorie-restriction-diet
Going hungry helps lab animals live longer, but for people like you and me living in the real world it could have the opposite effect, warns <strong>Jacob Aron</strong><p><a href="http://www.guardian.co.uk/science/2009/jul/09/calories-diet-long-life">The idea that severely reducing your calorie intake will help you live longer</a> may not be as straightforward as reports last week suggested. Eating a radically restricted diet may weaken the immune system and actually shorten life.</p><p>While eating less has been shown to slow the ageing process in a variety of animals, these tests are normally conducted in artificial conditions with little or no exposure to potentially life-shortening diseases. Hence the apparent contradiction.</p> <a href="https://www.theguardian.com/science/blog/2009/jul/14/ageing-calorie-restriction-diet">Continue reading...</a>ScienceNutritionGeneticsBiologyNutritionLife and styleFood & drinkHealthSocietyImmunologyTue, 14 Jul 2009 15:47:19 GMThttp://www.theguardian.com/science/blog/2009/jul/14/ageing-calorie-restriction-dietPhotograph: GuardianThin pickings: Starving yourself could make you more prone to life-shortening infections. Photograph: GuardianPhotograph: GuardianThin pickings: Starving yourself could make you more prone to life-shortening infections. Photograph: GuardianJacob Aron2009-07-14T15:47:19Z